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Ingredients
1
medium onion, diced
2
stalks celery, diced
2
poblano or jalapeño peppers, seeded and diced
1 tsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Ground Cumin
1 tsp.
coriander
1 packet
Sazón GOYA® without Annatto
1 lb.
ground turkey
4 cups
water
2 cans (15.5 oz.)
GOYA® Cannellini, drained and rinsed
1 can (15 oz.)
GOYA® White Hominy, drained and rinsed
For Garnish (optional)
½ cup
sour cream, divided
¼ cup
cilantro, chopped
1
lime, cut into wedges
Directions
Step 1
Heat the oil in large pot or Dutch oven over medium heat. Add the onion, celery, peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and Sazón and cook, stirring, until fragrant, about 30 seconds.
Step 2
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 5 minutes. Add the water, white beans, and bouillon. Cook, partially covered, stirring occasionally, for 25 minutes.
Step 3
Add the hominy and Adobo to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of sour cream and cilantro with a lime wedge on the side.
New from Goya
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